Fettuccine Primavera

Mains, Vegetarian
pasta, tomato, vegetables



  • 1 box (small 450g box) of fettuccine
  • 1 can (preferably reduced fat) condensed cream of chicken soup
  • 1/3 cup skim milk (or powdered milk )
  • 2 garlic cloves (minced)
  • ½ tsp. salt
  • ½ tsp. dried Italian seasoning
  • 1/8 tsp. fennel seeds, crushed (optional)
  • 1 tbsp. canola oil
  • 4 cups sliced fresh vegetables (peppers, zucchini, carrots, asparagus, broccoli) or thawed frozen vegetables
  • 1 cup coarsely chopped fresh plum tomatoes




  1. Bring a large pot of salted water to a boil, ready to cook the fettuccine. Combine soup, milk, garlic, salt, Italian seasoning and fennel seeds (if using) in a small bowl and set aside.
  2. Heat the oil in a large frying / sauté pan on medium-high heat. Sauté vegetables for 4 to 5 minutes.
  3. Add the soup mixture and stir to mix.  Simmer 3 to 4 minutes before adding the chopped tomatoes.
  4. Cook the pasta in the now boiling salted water until just tender about 12 minutes. Drain and return to the pot.  Pour sauce over the pasta, toss to coat and serve immediately.


Serves 4 to 6.